Pumpkin + Pecan = Pure Autumn Magic 🍂✨

There’s something about fall that calls us back to the kitchen — to the warmth of the oven, the scent of spices, and the comfort of something homemade.

This Pumpkin Pecan Pie brings together two seasonal favorites into one cozy dessert. It’s sweet but not too sweet, rustic but elegant, and completely free from corn syrup. I love using brown sugar for a rich caramel flavor, and just a touch of pumpkin purée for creaminess and that perfect autumn hue.

📜 Pumpkin Pecan Pie Recipe

Ingredients:

1 bottom pie crust

1/3 cup sugar

1/3 cup butter, melted

1 cup brown sugar, dissolved in 1/4 cup warm water (instead of corn syrup)

1/2 tsp salt

3 eggs

1/4 cup pumpkin purée

2 tsp pumpkin pie spice

1 1/2 cups pecan halves

Directions:

1. Preheat oven to 375°F (190°C).

2. In a large bowl, whisk together sugar, melted butter, salt, and eggs until smooth.

3. Stir in the brown sugar mixture.

4. Fold in pumpkin purée, pumpkin pie spice, and 1 cup of chopped pecan halves.

5. Pour the filling into a prepared pie crust.

6. Arrange the remaining ½ cup pecans on top for that classic pecan pie look.

7. Bake for 40–50 minutes, until the center is set and the crust is golden.

8. Cool completely before slicing — if you can wait that long! 😋

Serving Tip:

Top with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Every bite of this pie tastes like fall — warm, toasty, and full of comfort. I believe baking should feel good — not just taste good.

That’s why I keep things simple, real, and a little lighter on the sugar. This Pumpkin Pecan Pie is proof that small swaps can make a big difference, and you won’t miss a thing.

Bake it, share it, and savor the season. 🥧✨

📌 Save this recipe and make it part of your fall favorites. 🍂

A Votre Sante!

T@veggiefoodievibes follow for more fun simple easy delicious healthy vegetarian recipes